One-Pot Vegan Pasta With Squash, Mushrooms and Pecan Pesto 6 Steps
Slice your delicata squash into 1/2"-inch rings (they will be “half” rings since you’ve already sliced it lengthwise). Cut each of these rings in half again, so you have approximately 1"-inch pieces of squash. If you're using butternut squash, peel and slice into small 1/2"-inch cubes.
Make your pesto by combining the toasted pecans and the garlic clove in a blender or food processor. Blend until you have small pieces of pecan, then add in the remaining pesto ingredients. Blend until everything is combined and mostly smooth. Taste and add more salt or lemon if desired.
Bring a large pot or deep skillet of water to a boil and add 3 tablespoons of sea salt. Cook your pasta according to directions until al dente -- it should be slightly undercooked since it will finish cooking in the pot. Reserve 1 cup of pasta water, then strain the pasta and set aside.
In the same pot/skillet, heat 2 teaspoons of olive oil over medium. Add the sliced shallots and a big pinch of sea salt and cook for 2-3 minutes or until just starting to turn translucent. Add the sliced garlic, delicata squash pieces and another pinch of salt and stir. Cook over medium heat, covered, for 6-8 minutes or until the squash pieces are tender and browned. Stir the mixture occasionally to make sure that the shallots and garlic aren’t burning. Add your mushroom pieces and cook everything uncovered for another 5-8 minutes, until everything is browned and soft.
Turn your heat down to the lowest setting and add your cooked pasta to the veggie skillet. Add a few big scoops of the pecan pesto and mix to combine everything. Add pasta water slowly to loosen up the sauce (up to 2/3 cup) and continue to stir until the pesto is well distributed.
Remove from the heat, add fresh black pepper, top with arugula and red pepper flakes if desired and enjoy!